Recipe: Corn Porridge With Vegetables On RussianFood.com

Corn porridge with vegetables

3 servings 50 min (your 20 min)

A very simple but delicious porridge made from nutritious corn grits, with the addition of available vegetables: onions and carrots! The process is not complicated at all. The porridge is very pleasant in consistency and relatively neutral in taste - an excellent addition to meat or fish dishes!

Food (for 3 servings) Corn groats - 150 g (1 glass of 250 ml) Carrots - 80 g (1 pc.) Onions - 120 g (1 pc.) Salt - 1/2 tsp Vegetable oil (for frying) - 2 tbsp. spoons * For filing (optional): Fresh parsley - 1 sprig

Step by step photo recipe Corn porridge with vegetables

Prepare the food you need.

Also, during the cooking process, we need boiling water, so it is worth pouring about 750 ml of water into a saucepan or kettle in advance and put it on heating.

Rinse the groats, if necessary, and put them in a saucepan with a thick bottom. I have excellent finely ground cereals, very clean, so I didn't rinse them.

Peel the onion and cut into small cubes. Add to the saucepan to the cereal.

Peel the carrots, wash, grate on a coarse grater and add to the pan to the rest of the products.

Pour 750 ml of boiling water into a saucepan (the approximate proportion of cereal and water for corn porridge is 1: 3). Season with salt and heat. While stirring constantly, bring porridge to a boil and reduce heat to low. Cover and cook the corn porridge for about 20 minutes. Stir every 4-5 minutes so that it does not stick to the bottom.

Corn porridge with vegetables is ready. If you wish, you can cover the pot of porridge with a lid, wrap it with a towel and let it stand for another 20-30 minutes - so the porridge will rebuke, "reach" and become even softer.

When serving, each portion can be topped with chopped parsley.

Enjoy your meal!